Reshmi Kebab
South Asian kebabs of chicken, cashew and coriander, seasoned with cumin and chilli and grilled.
40 min · Serves 5 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- medium
- 1
If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
- 2
Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
- 3
Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
- 4
With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
- 5
Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
- 6
When done, remove the skewers and baste with melted butter.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
